Serves: 4
Total Calories: 4,132

1 (12-ounce) package kamut spirals
2 cups coarsely chopped tomatoes
1 1/2 cups coarsely chopped green bell peppers
8 ounces feta cheese crumbled
1/2 cup capers (rinse if packed in salt)
1/2 cup right packed sun-dried tomatoes in oil, or Marinated Sun-Dried Tomatoes with Calendula Flowers
1/4 cup extra virgin olive oil
1/4 cup pitted kalamata olives

1. Bring a 4-quart pot of water to a rolling boil. Add the kamut spirals and cook according to package directions. Rinse under cold water, drain well, and place in a large mixing bowl.

2. Add the fresh tomatoes, bell peppers, feta, capers, sun-dried tomatoes, oil, and half the olives. Mix well. Adjust the seasonings, if desired.

3. Garnish with the remaining olives and serve.

For a Change . . .
• Instead of kamut, try this salad with other types of pasta, such as rice, wheat, spinach, tomato, and basil-garlic. And use different shaped pasta like penne and bow ties.

TIP . . .
Edible flowers are delicate and wilt easily. Always dress and toss the salad before adding them.

Nutritional Facts:

Serves: 4
Total Calories: 4,132
Calories from Fat: 4,060

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Salads and "Wraps" Mix and Match
Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
Seitan Quesadillas
Cabbage, Scallion, and Cilantro Egg Rolls
Baked Ginger-Arame Rolls
Potato-Olive Knishes
Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi